I still remember that braised chicken and white rice were popular in the market for a while. Now I don't know why these shops that make braised chicken are gone, but what should we do if everyone still likes to eat braised chicken?

Now I'll share with you a small way for everyone to cook braised chicken at home. The flavor of braised chicken is not lost in restaurants, and the method is very simple, even beginners can easily grasp it. After that, everyone can eat braised chicken even if they don't go to restaurants.

Step 1: Prepare a proper amount of dried mushrooms in advance for soaking, clean green peppers, cut them into small blocks, peel potatoes, cut them into hob blocks, remove bones from chicken wings, cut them into small pieces smaller than potato chips, and then put them into clean water to wash away blood.

Reminder: It is these hot pot side dishes that need to be used. Everyone should add or reduce hot pot side dishes according to their own needs, as long as the potatoes are not removed, because personally, the potatoes in the braised chicken may need to be more delicious than the chicken breast.

Step 2: Put the chicken nuggets into the pot, then add a proper amount of rice wine, then pour in clear water so that the clear water does not pass through the chicken nuggets, then shoot to boil the water, skim off the foam on the surface, and then pour water into the chicken nuggets for reservation.

Step 3: Take out the pot, add oil and old rock sugar into the pot, smash the old rock sugar with a medium fire and stir-fry the old rock sugar with a small fire until the bubbles in the pot gradually change to small bubbles, and then the fried sugar in the pot will become light yellow. At this time, everyone will pour the chicken pieces into the pot and stir-fry and color.

Step 4: Add boiling water to the pot continuously, until the water doesn't pass through the chicken nuggets, add appropriate amount of soy sauce, oil consumption, bean paste, Dongru and its ginger slices, cover the lid, boil the water, then turn it to low heat, and stew again for 10 minute.

Step 5: Uncover the lid after about 10 minutes, add appropriate amount of Pleurotus ostreatus, then stew again 10min, uncover the lid again, add potato chips, and stew again 15 min. After the juice is similar, pour the green pepper into the pot and stir-fry until it is broken.

Step 6: Add a proper amount of salt, monosodium glutamate and Xianglai into the pot (you can add monosodium glutamate and Xianglai according to your personal taste), stir-fry and eat it after it is symmetrical.

The above is the specific method of sharing the yellow chicken with you. The taste of the yellow chicken made is not inferior to that of the yellow chicken in the restaurant (I remember eating yellow chicken out once with chestnuts and the like, which tastes great), and the method is convenient, even beginners in the restaurant kitchen can learn it easily.

The most difficult thing to cook this dish is to stir-fry the sugar color. Many people always stir-fry the sugar color unevenly, so it is easy to stir-fry the sugar color. Remember to stir-fry with a small fire. Just stir-fry the sugar constantly. If it is really difficult for you, you can add some water to stir-fry the sugar, which will make it easier.